Archive for the ‘Poultry’ tag
Last week we roasted a whole duck, and I promised three meals from that one duck (if you haven’t read it yet, start here). This is the second installment, in which we discuss making duck confit from our roasted duck legs.
Today we’re going to roast a whole Long Island duck. This duck is going to give us a number of wonderful meals: roast duck breast (we get two), duck legs confit (again, two), and a duck soup (many portions). We will also wind up with about 2 cups of rendered duck fat, which in cooking terms is basically liquid gold. It will be used in the confit, and then will be saved to add to many meals to come: roasted potatoes, sauteed vegetables, rice dishes, noodles…the list goes on. The crispy duck wings should be eaten by the chef as a reward for 5 hours of hard work. Today we will be taking a $25 bird and converting it into a week’s worth of meals. The first is Roast Duck with Malaysian Fried Rice (my attempt to mimic Fatty Crab’s fried rice…with relatively decent results, for shooting from the hip).
My cousin Erik, who lives out in Boulder, CO, recently sent me a recipe that he loves. He prefaced it by saying that this recipe “wasn’t pretty” and that I would need to do something to “dress it up” for the photos on the blog if I were to cook it. He was correct, in that the chicken comes out rather purple, since it is cooked in wine, and everything else winds up a dark shade of red. However, that aside, this dish was great. Warming, tangy, and filling. If this is what the peasants eat, I’d never want to be King.
Or at least, relatively simple. You can prep this whole meal in less than 15 minutes, let it bake for 40 minutes, and have dinner in an hour. Serve it with a side of rice, pasta, or the polenta I’ll tell you about, and it’ll feed 4, no problem, and cost per portion is around $5. Quick, simple, tasty, cheap. All the makings for a good weekday meal.
On Saturday, after the shopping trip to Chinatown, work began on a Momofuku meal. For the uninitiated, the Momofuku restaurant empire has taken the New York food scene by storm over the last few years (website here). The brainchild of David Chang, these restaurants (Noodle Bar, Ssam Bar, Ko, Milk Bar, and the upcoming Ma Peche) have attained almost legendary status, and Noodle Bar has become one of my favorite spots. The ramen is legendary. The pork buns are incredible. Given the quality of the food, and the notoriety, they do get pretty crowded (in the case of Noodle Bar and Ssam Bar) and difficult to get into (in the case of Momofuku Ko, which can only be accessed through an online reservation system that gets booked within minutes of opening for a reservation a month in advance). I had the great pleasure of dining at Ko last spring, and I have to say that it ranks up there within my top 5 dining experiences in New York, without a doubt. Each of the Momofuku restaurants deserve their own posting, and more. This post is going to be focused on a few recipes from the Momofuku Cookbook, which came out last October, and from which I have been avidly cooking since then.
Last night two friends came over for a little dinner party, something that we try to do every other week or so. Last time they had us over they cooked a great braised rabbit, so I had to aim to impress.
I was looking through a new cookbook called “Roast Figs Sugar Snow“, which has a great assortment of wintry dishes from Scandinavia, Russia, and Eastern Europe. There’s a recipe for a Swedish hash that I’m going to have to cook sometime soon (given that I’m 1/4 Swedish). I finally decided on a variation on their recipe for quail, using Cornish game hens instead of quail (Fairway, the grocery store near me, stocks great Cornish game hens, and two are perfect for a 4-person main course, vs. 8 quail for 4 people). To start, a roast beet, arugula and goat cheese salad. The side was a roast acorn squash with a shiitake cream (the recipe called for porcinis, but Fairway was out), and dessert was a blood orange granita. The granita is basically a frozen daiquiri served as dessert in an orange, so it’s a great meal-ender.